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Cinnamon Raisin Sourdough Bread


Cinnamon Raisin Sourdough Bread

Henry Hunter
Indulge your taste buds with the delightful combination of tangy sourdough, sweet cinnamon, and plump raisins. This Cinnamon Raisin Sourdough Bread is a perfect blend of flavors, making it an ideal choice for a cozy breakfast or a comforting snack. Summary: This Cinnamon Raisin Sourdough Bread brings together the warmth of cinnamon and the natural sweetness of raisins with the unique tang of sourdough. The result is a loaf that's aromatic, flavorful, and perfect for any occasion.
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Prep Time 14 hours
Cook Time 40 minutes
16 hours
Course Anytime Food
Cuisine American
Calories 1724 kcal


Large Mixing Bowl
Proofing basket or banneton Use the code BGBAH at checkout to receive 10% off.
Parment Paper
Parchment paper
Dutch oven or baking stone


  • 100 g active sourdough starter
  • 300 g bread flour
  • 100 g whole wheat flour
  • 220 g water adjust as needed
  • 10 g salt
  • 1 teaspoon ground cinnamon
  • 100 g raisins


  • In a large mixing bowl, combine the active sourdough starter and water. Mix until the starter is well dissolved.
  • Add the bread flour, whole wheat flour, and salt. Mix until all the ingredients are combined to form a shaggy dough.
  • Allow the dough to rest for about 30 minutes (autolyse).
  • Incorporate the ground cinnamon and raisins into the dough, folding and stretching until they are evenly distributed.
  • Perform a series of stretch-and-folds every 30 minutes for the next 2-3 hours. This strengthens the dough and develops gluten.
  • Cover the bowl and let the dough ferment at room temperature until it has doubled in size (bulk fermentation), usually around 4-6 hours.
  • Shape the dough into a round loaf and place it in a proofing basket or banneton, seam side up.
  • Allow the dough to undergo its final rise (proofing) for about 1-2 hours or until it passes the poke test.
  • Preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
  • Gently turn the proofed dough onto parchment paper and make a shallow slash on top.
  • Carefully transfer the parchment paper and dough into the preheated Dutch oven or onto the baking stone.
  • Bake covered for 20 minutes, then uncover and bake for an additional 20-25 minutes, or until the loaf has a deep golden brown crust.
  • Remove from the oven and let the bread cool on a wire rack before slicing.


Adjust water quantity if needed to achieve the desired dough consistency.
You can soak the raisins in warm water for about 10 minutes before incorporating them into the dough to prevent them from burning during baking.
Savor the wonderful blend of flavors in every slice of Cinnamon Raisin Sourdough Bread, a delightful treat for your taste buds!


Calories: 1724kcalCarbohydrates: 370gProtein: 52gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 3923mgPotassium: 1497mgFiber: 26gSugar: 1gVitamin A: 21IUVitamin C: 5mgCalcium: 136mgIron: 9mg
Keyword baked, baking, ccinnamon rolls
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